Melted vegan chocolate and butter form the rich, glossy base for these individual lava cakes, whisked with cane sugar and vanilla until deep and silky. A flax egg mixture keeps the batter cohesive, and a dusting of cocoa powder inside each ramekin sets up that signature molten center once baked. Eleven to thirteen minutes in a hot oven is all it takes to get set edges with a still-jiggly middle — the whole point of a proper lava cake. Invert each one onto a plate and you get that dramatic slow ooze of dark chocolate the moment you break through the top. A dusting of powdered sugar and a scatter of fresh berries turn it into a genuinely impressive individual dessert. This one's a solid pick for a gluten free spread, no fuss required to make it work for the table.
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Stir together the ground flaxseed and water in a small bowl until combined. Set aside for 5 minutes, until the mixture thickens to a gel-like consistency.
Preheat the oven to 425°F (220°C). Brush the insides of four 6-oz ramekins generously with vegan butter, then dust each with cocoa powder, tapping out any excess, so the entire interior is coated.
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